Firing it up safely

Since grills involve flames, a good time can quickly turn bad. Remembering these tips should help prevent disaster, experts say.

Preparing the grill.

After several months in storage, grills need to be cleaned before firing up. Twigs, leaves and animal nests stuck in the grill can become unwanted kindling.

"Squirrels are known to make nests in the craziest places," Danbury Fire Marshal Barry Rickert said. Check the hose on the gas grill to make sure it is not cracked or leaking. The National Fire Protection Association suggests using "a light soap and water solution" on the hose. If propane is leaking, there will be bubbles. Turn off the grill and tank. If it stops leaking, get it fixed by a professional. If it doesn't, call the fire department. Don't try to fill a tank by yourself, Rickert warned. Instead, take it to a local fuel distributor. They can also check the propane tank's age. Anything more than 12 years old must be replaced. Clean the grill so food and grease leftover can't ignite.

Setting up the grill.

Keep it in the shade, says New Milford Fire Marshal William May. Direct sunlight can cause the gas to heat and expand, leading to a leak. Keep the grill at least three feet from your home, deck railings, trees and anything else that can ignite. Never store propane indoors. Do not use the grill indoors, which can cause carbon monoxide poisoning or quickly start a fire.

Using the grill

Keep the three-foot rule in effect with people, especially children. Stay away from lawn games and crowds.

"They (young children) haven't burned their fingers yet, so they don't perceive it as a threat," May said. When using a charcoal grill, only use starter fluid before the coals or kindling has been ignited. Never use other fuels like gasoline. That can quickly lead to an explosion or a flame flashing. Never leave the grill unattended. A quick trip to the juice bar can be devastating. Food and grease can cause flames. Be careful with charcoal briskets, which can stay hot for several hours.

"If you are disposing of charcoal briquettes, make sure you wet them down completely," Rickert said. He said many people cause fires because they toss hot charcoal on the lawn or trash cans. Keep a fire extinguisher nearby.

Cooking on the grill

Use separate plates and spatulas for cooked and uncooked food, advises Tracey Weeks, coordinator of the Food Protection Program for the Connecticut Department of Public Health. Dangerous bacteria in uncooked poultry and meat can contaminate cooked food. Wash your hands often to prevent bacteria.

"After you handle a raw product, don't cut up the tomatoes for the burger (without washing hands first)," Weeks said. Keep cold food refrigerated until it's ready to be placed on the grill, advises the U.S. Department of Agriculture. Keep hot food hot and put it in the oven to keep it warm rather than let it sit out.